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Classic Coleslaw

Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard BBQs, and summer potlucks!

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Updated June 09, 2020
Elise Bauer
Easy Coleslaw with Mayo Coleslaw Dressing in a serving bowl
Elise Bauer

What Is Coleslaw?

The word "coleslaw" comes from the Dutch word, "koolsla," "kool" meaning cabbage and "sla" meaning lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.

Video: How to Make Classic Coleslaw

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Classic Coleslaw

Ingredients for Easy Coleslaw

We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.

Best Coleslaw with cabbage, carrots, and a mayo dressing in a bowl
Elise Bauer

Coleslaw Recipe Modifications

We also often make this coleslaw recipe without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. Sometimes we add some shredded green apple to the mix. You can easily adjust these coleslaw ingredients for your taste. (See links at the bottom of the recipe for more coleslaw ideas.)

Are you a coleslaw eater? If so, what's your favorite way of preparing it?

More Easy Slaw Recipes

Classic Coleslaw

Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 4 servings
If you are making a lot of coleslaw, it's easiest to use a mandoline to slice the cabbage. However you slice the cabbage, you'll have an easier time of it if you cut the head first in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.

Ingredients

  • 4 cups thinly sliced cabbage (green or purple, or a mix)
  • 1 carrot, grated on the large holes of a box grater
  • 2 green onions, thinly sliced on the diagonal
  • 4 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 2 teaspoons cider vinegar or wine vinegar
  • 1/8 teaspoon freshly ground black pepper (more to taste)

Method

  1. Assemble the salad:

    Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.

  2. Serve:

    Taste and add more salt and pepper if needed. Serve immediately.